Roast beef is a perfect dish for light Sunday brunch or an early evening hosting. The fun thing about it, is that making it is not time consuming. Just prepare the ingredients, throw them in the pot and forget about them for a few hours.

So, here we go:

4 pounds of chunk roast
2 cups of chicken stock (you can use instant soup, but the taste is much better when using the real thing)
4-5 carrots (peeled and chopped)
3-4 potatoes (peeled and chopped into large cubes)
1 onion (chopped)
1 celery stalk (chopped)
1 parsley root
Salt and pepper

How to Make the Roast Beef:

Fry the roast on all sides on a frying pan, about 3-4 minutes for each side. This is the time to season the roast with salt and pepper to your taste. After you brown the roast on all sides, place it in a pot, add the chicken stock and all the other ingredients, cover and cook on low heat for about 8-9 hours. Check occasionally that there are still fluids in the pot. If not, add some water.

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